What's your next Meat Project?
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Pivodog Those are dinner professional looking brats. Good job.
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Pivodog
Looking good.
I am thawing pork so I can do 10 lbs of weisswurst tomorrow.processhead sounds good!
I’m right now smoking a batch of Bacon Cheeseburger sausage.
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The a/c is finally turned off for a couple of days, the wind is howling and it’s in the upper 30’s, so I decided it was time to finally make 25lbs of pan sausage and 25lbs of chorizo. I know most of y’all will have heart attacks I am not using Walton’s seasonings. I have been using A.C. Legg’s for some time now, and everyone in the house likes it. Don’t break what isn’t broken!! This is from the spike I took back after Thanksgiving, 55/45 pork butt to venison.
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The a/c is finally turned off for a couple of days, the wind is howling and it’s in the upper 30’s, so I decided it was time to finally make 25lbs of pan sausage and 25lbs of chorizo. I know most of y’all will have heart attacks I am not using Walton’s seasonings. I have been using A.C. Legg’s for some time now, and everyone in the house likes it. Don’t break what isn’t broken!! This is from the spike I took back after Thanksgiving, 55/45 pork butt to venison.
HerbcoFood Their Chorizo seasoning is excellent! I just had some this morning for breakfast!
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This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.
Paul
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This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.processhead Nice!!!, I want some of those. Good Job!
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This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.processhead great looking product.
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This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.processhead Great looking wurst. Those are going to be tasty.
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The a/c is finally turned off for a couple of days, the wind is howling and it’s in the upper 30’s, so I decided it was time to finally make 25lbs of pan sausage and 25lbs of chorizo. I know most of y’all will have heart attacks I am not using Walton’s seasonings. I have been using A.C. Legg’s for some time now, and everyone in the house likes it. Don’t break what isn’t broken!! This is from the spike I took back after Thanksgiving, 55/45 pork butt to venison.
HerbcoFood Sausage taste is so subjective. It’s it ain’t broke, don’t fix it. Tweak it.
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This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking. -
processhead what’s the mix?
Pivodog said in What's your next Meat Project?:
processhead what’s the mix?
This is the general recipe. I omitted the lemon zest.
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This morning I made 10 lbs of weiss wurst.
Picture 1 is after stuffing and 2 is after cooking.processhead those look tasty
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The a/c is finally turned off for a couple of days, the wind is howling and it’s in the upper 30’s, so I decided it was time to finally make 25lbs of pan sausage and 25lbs of chorizo. I know most of y’all will have heart attacks I am not using Walton’s seasonings. I have been using A.C. Legg’s for some time now, and everyone in the house likes it. Don’t break what isn’t broken!! This is from the spike I took back after Thanksgiving, 55/45 pork butt to venison.
HerbcoFood I also like using Leggs pork sausage seasoning. That is all my dad ever used.
hey vegetarians, my food poops on your food!
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HerbcoFood I also like using Leggs pork sausage seasoning. That is all my dad ever used.
kyle said in What's your next Meat Project?:
HerbcoFood I also like using Leggs pork sausage seasoning. That is all my dad ever used.
kyle HerbcoFood
Which of the AC Legg pork sausage seasonings do you like to use? Thinking of trying the number 10. If you have tried it, how does it compare to H-110C?Paul
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kyle said in What's your next Meat Project?:
HerbcoFood I also like using Leggs pork sausage seasoning. That is all my dad ever used.
kyle HerbcoFood
Which of the AC Legg pork sausage seasonings do you like to use? Thinking of trying the number 10. If you have tried it, how does it compare to H-110C?processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
hey vegetarians, my food poops on your food!
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Pivodog said in What's your next Meat Project?:
processhead what’s the mix?
This is the general recipe. I omitted the lemon zest.processhead nice, so all pork. It’s funny how other recipes for this sausage vary so much. Thanks!
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processhead I have never used H 110c, but the Leggs #10 is good. It has some heat to it, but if you like hot, I would add more red pepper. That is what I use in my biscuits and gravy. Dad always used the #7, he didn’t like anything hot. To me, they have the same taste, just less heat with the 7. I also like the sweet Italian, with the sugar in it, it adds a good taste to spaghetti. (I put my meat in the sauce when I cook the sauce)
kyle That is how I make mine also, I brown the sausage and then stir it in with my sauce and get everything hot.
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kyle said in What's your next Meat Project?:
HerbcoFood I also like using Leggs pork sausage seasoning. That is all my dad ever used.
kyle HerbcoFood
Which of the AC Legg pork sausage seasonings do you like to use? Thinking of trying the number 10. If you have tried it, how does it compare to H-110C?processhead For this year I did the #4, it wasn’t the one I have been using in the past, I just plain forgot which one I have been getting. I just worried about it not having any sage in it.
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